How to make New Orleans Shrimp Etouffee

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein option that is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

chicken stock

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a budget-friendly option.

green bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: frozen bell pepper mix

Frozen mixes are often cheaper and reduce prep time.

Chop 1 yellow onion.

Rinse and chop 3 stalks of celery, removing the core from the bell pepper before chopping it.

Chop 1 green bell pepper and 3-4 cloves of garlic.

Bunch parsley leaves together and chop finely until it resembles coarse crumbs.

Remove the heads from 2 lb of shrimp and place them in one bowl, peeling off the shells and placing them in another bowl. Place the shrimp tails in a separate bowl.

Rinse the peeled shrimp tails thoroughly with cold water.

In a pot, add 2 quarts of water, 1 teaspoon of Tony Chachere's Creole seasoning, and 1 teaspoon of Chef Paul Prudhomme's Seafood Magic. Stir together and add the shrimp heads and shells. Cover and let simmer for about 1 hour and 10 minutes to make shrimp stock.

After 1 hour and 10 minutes, strain the shrimp stock through a mesh strainer into a large bowl, discarding the shrimp heads and shells.

In a non-stick pan over medium-high heat, add 1/4 cup of vegetable oil and let it heat for about 2 minutes.

Add 1/4 cup of all-purpose flour to the hot oil and stir continuously for about 4 minutes until it reaches a brown color, then turn off the heat and let it cool for an additional 4 minutes.

In a saucepan over medium-high heat, add 3 tablespoons of butter and let it melt, spreading it around the bottom.

Add 3/4 cup of chopped yellow onion, 3/4 cup of chopped celery, 3/4 cup of chopped bell pepper, and 2 tablespoons of chopped garlic. Stir together and sauté for about 10 minutes until translucent.

Add the prepared roux to the sautéed vegetables and stir for about 2 minutes.

Pour in 4.5 cups of shrimp stock and stir together.

Add 1/2 teaspoon of Tony Chachere's Creole seasoning, 1/2 teaspoon of Chef Paul Prudhomme's Seafood Magic, and 3 bay leaves. Stir, cover, and let simmer for 15 minutes.

After 15 minutes, stir in the shrimp and cover, letting it simmer for an additional 4 minutes until the shrimp are cooked through.

Turn off the heat and remove the bay leaves. Let the etouffee cool slightly as it will thicken.

In a separate pot, bring 2 quarts of water to a boil and add 1 cup of rice. Stir and let boil for about 8-10 minutes until the rice reaches the desired texture.

Drain the rice in a strainer and rinse with cold water. Place the strainer over the pot and cover with a lid to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens